Savoy cabbage
Brassica oleracea · Brassica
Top 10 pairings
Savoy cabbage is the crinkle-leaved cabbage — a loose, rounded head of deeply puckered, ruffled blue-green leaves with a soft, almost lacy surface that no smooth green or red cabbage shares. It is markedly more tender, milder and sweeter than ordinary green cabbage, with less of the harsh sulfurous bite, which is why cooks prize its supple, pliable leaves for stuffing and wrapping, for shredding into slow-braised dishes, and for any recipe where a softer, gentler cabbage is wanted.
Picking a good onedrag
Field freshLong stored
SolidBuy itThe standard trimmed head: dense and heavy. Braise, roast, ferment or eat raw.
ColourEven pale green, tight and smooth
HeftFirm and dense, no give
StemCream, dry, clean-cut
SqueakSqueaks
SmellNothing at all
These cues are Cabbage's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
80%
Edible part
908 g · outer leaves, core out
1135 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 12× longer than the counter.
98–100%
Humidity
Ventilated
Airflow